Feast on Flowers

September 18th, 2015

Have you been amazed by the subtle fragrance and taste of our flower salads? We also use flower petals fresh, or crystallise them with sugar for decoration, or dry them as garnish. But that’s not all: how about flower butter for freezing; steeping flowers in oil or vinegar for dressings?

Continue reading

Eating the Lotus

December 31st, 2012

The beautiful lotus lily is an ancient flower, imbued with mystique. Despite this, the lotus is as much at home in the kitchen as it ...

Continue reading